Get ready for -20% sugar by 2020
Reducing sugar in your desserts and pastries? With Callebaut’s new milk chocolate ecl1pse it’s easy! This genuine Belgian milk chocolate has only 1% added sugar and nothing artificial. Ecl1pse has about twice the milk and cocoa content compared to regular milk chocolate. It is darker, smoother, more intense and creamier than any other milk chocolate. And it enables you to reduce the sugar content in all your popular chocolate desserts and pastries by 20% to 50%.
With ecl1pse your customers can have dessert and pastries more often, while giving them the guarantee of cutting down on sugar.
THE POWER OF ECL1PSE
- 100% Belgian milk chocolate / very dark & intense
- 1% added sugar only (sucrose)
- 50% less total sugar (lactose + sucrose) compared to standard milk chocolates
- NO soy lecithin
- NO artificial ingredients
- NO artificial or natural sweeteners or fillers
- NO gluten
- Supporting the Cocoa Horizons Foundation – with sustainably sourced cocoa
HOW TO WORK WITH ECL1PSE?
IN APPLICATIONS
Ecl1pse is best appreciated when used in pastries and dessert components such as chocolate mousse, brownie, ice cream, moelleux (lava cake) and many more. It’s enough to simply swap your regular chocolate with ecl1pse to easily reduce the total sugar content by 20% to 50%. Furthermore, using ecl1pse will intensify the chocolate taste of your pastries and desserts, boasting rich milk and cocoa flavours.
PURE
True chocoholics may prefer to indulge in ecl1pse pure. With its intense taste and sweetness of the milk, ecl1pse is an acquired taste. It may take some time for your customers to get used to this new taste, but once they do, they will appreciate ecl1pse more and more.
IN A MIX WITH REGULAR MILK CHOCOLATE
TO REDUCE THE SUGAR CONTENT
With ecl1pse, you can also reduce the sugar content of your regular milk chocolate in a convenient way. Simply mix in ecl1pse until you achieve the desired taste and sugar content. The sugar reduction varies according to the quantity of ecl1pse added and ranges from 20% to 50%.
FOR EXAMPLE
50% regular milk chocolate
+ 50% ecl1pse
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= 29% sugar reduction and more intense taste
